WHITE CHICKEN CHILI
A comforting and hearty dish, this White Chicken Chili combines tender chicken, creamy beans, and bold flavors, perfect for a cozy meal.
Equipment
- 1 Large pot or Dutch oven
- 1 Measuring cups and spoons
- 1 Stirring spoon
- 1 Can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 can (4 ounces) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cans (15 ounces each) white beans, rinsed and drained
- 3 cups chicken broth
- 1 cup corn (frozen or fresh)
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese
- fresh cilantro for garnish (optional)
- lime wedges for serving (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
- Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add diced chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Stir in the diced green chilies, cumin, chili powder, oregano, salt, and black pepper. Cook for another 2 minutes to incorporate the flavors.
- Add the white beans, chicken broth, and corn to the pot. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 20 minutes.
- Stir in the sour cream and half of the cheese. Heat until warmed through, about 2-3 minutes.
- Serve the chili hot, garnished with the remaining cheese, fresh cilantro, and lime wedges if desired.
Notes
For a spicier chili, consider adding a pinch of cayenne pepper or jalapeños.
You can use rotisserie chicken for a quicker preparation; just shred it and add it in step 5.
This chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.